Dry-fried mushrooms are a famous Han dish that is full of color, flavor and flavor and belongs to Shandong cuisine. It tastes salty and fresh and has rich nutritional value. First tear the mushrooms into thin strips and blanch them in water. Pour the egg white into a bowl, use chopsticks to beat continuously in one direction to form foam, then add dry starch, onion and ginger, salt and MSG. Stir evenly in the same direction to form an egg foam paste until you can hold chopsticks upright. Put the blanched mushrooms into the egg batter, hang them up, grab them evenly and let them sit for a while. Place the wok on the fire. After the oil is 50% hot, place the battered mushrooms into the pan one by one, like fried tenderloin. Use a slotted spoon to remove the mushrooms and break them up with a spoon or gently flip them with chopsticks. , fry until the outside is charred and the inside is tender, and the color is slightly golden.